My easy vegan pancake recipe yields light, extra-fluffy pancakes that taste amazing every single time. Best of all, they’re naturally dairy-free and egg-free. If you’re looking for a gluten-free option, simply use your favorite gluten-free flour blend.

I’ve made these vegan pancakes countless times, and my son absolutely loves them—he asks for them all the time! This recipe is pure magic, whether you’re vegan or not. They work perfectly for plant-based eaters, but they’re also a lifesaver when your fridge is almost empty, and you’ve run out of eggs.

Trust me, you won’t miss a thing with these pancakes. They’re light and fluffy in the middle, still get those perfect crispy brown edges, and taste incredible. Go ahead and save this recipe. You’ll be so glad you did! For more vegan recipes, see our easy vegan blueberry muffins!

Key Ingredients

• Flour: You’ve got options! Use all-purpose, whole wheat, or your favorite gluten-free flour blend. All work beautifully in this recipe.
• Baking Powder: This is your secret weapon for achieving those light, extra-fluffy pancakes. We use a generous amount, which might seem like a lot, but trust the process—it creates that incredible airy middle. To avoid any metallic aftertaste, I highly recommend using aluminum-free baking powder (like Bob’s Red Mill). I use the same trick for my classic pancakes.
• Salt, Vanilla Extract, and Cinnamon: These make our pancakes taste incredible. Don’t skip these!
• Non-Dairy Milk: Feel free to use whatever you have in the fridge. Almond, coconut, hemp, cashew, and oat milk all work perfectly. For an extra special touch, you can even try our homemade oat milk recipe.
• Oil or Plant-Based Butter: These add moisture and flavor. I particularly love using coconut oil or melted vegan butter for their rich taste. Regular oil, like olive oil, is also a great option and works wonderfully.
• Sugar: For the tastiest pancakes, a bit of sugar really makes a difference. Granulated, brown, coconut, or even maple syrup will work. While you can omit the sugar, be aware that your pancakes won’t brown as well and will have slightly less flavor.

Vegan pancakes are so easy to make (my 4-year-old even helps me make them). I love serving my vegan pancakes with fruit, such as bananas or berries, and a drizzle of maple syrup. You could also add a spoonful of vegan whipped coconut cream (yum) and make them extra special with this berry fruit salad!

My family loves these buttermilk banana pancakes! Mashed banana adds so much flavor, and the buttermilk makes them deliciously tangy. If you don’t have buttermilk, I’ve got you covered with an easy substitute in the recipe.

We have many pancake recipes on Inspired Taste, but these buttermilk banana pancakes are my son’s favorite! He’s on to something because I have to tell you, these are truly fantastic.

If you don’t have buttermilk on hand, don’t worry! I’ve included my quick DIY buttermilk recipe in the tips section below our recipe. For more inspiration, see our original fluffy buttermilk pancakes. If you want to make pancakes with milk, I highly recommend these easy fluffy pancakes.

Key Ingredients

• Banana: I use 1 large banana and mash it with a fork in the bottom of my mixing bowl. The riper your banana, the better these pancakes will taste. This recipe is perfect for those brown, speckly bananas sitting on your counter (the same goes for our banana bread and these banana muffins).
• Buttermilk: This adds a lovely tangy flavor to our pancakes, which is incredibly delicious, especially when combined with something sweet (like maple syrup). If you don’t have buttermilk, you can still make these pancakes. See my tips for an easy buttermilk substitute below the recipe (it’s a mixture of milk and vinegar or lemon juice).
• Flour: I use all-purpose flour, but whole wheat, spelt, or even your favorite gluten-free flour blend will work in this recipe.
• Baking Soda and Baking Powder: I use both for these easy pancakes. The baking soda reacts with the acid in the buttermilk, and the baking powder adds a little extra lift for fluffiness. I do the same for these fluffy buttermilk pancakes.
• Sugar, Spices, and Vanilla: These make our pancakes taste amazing. I love a little cinnamon and nutmeg in the batter, which goes so well with the banana.
• Butter: I love buttery pancakes, so I’m generous with butter. I also cook my buttermilk banana pancakes in melted butter for crispy edges.

What to Serve with Buttermilk Banana Pancakes

Buttermilk pancakes are already one of the best breakfasts, but I’m in heaven when you turn them into banana buttermilk pancakes. I love topping mine with extra sliced bananas, chopped walnuts, and maple syrup. For something different, try whipped cream or dairy-free coconut cream (delicious!), easy apple butter, or some of our homemade pumpkin butter.

Also, don’t forget a side of crispy baked bacon, scrambled eggs, or sausage. See more of our breakfast recipes.